PRESSURE COOK: Add the beans, water, and whole garlic cloves to the instant pot. Cover and seal the vent. Set the instant pot on manual ‘high pressure’ for 38-40 minutes. When the timer goes off, allow the pressure to release naturally for 30 minutes. This is important because the chickpeas will continue to cook for a bit here. Reserve 1 cup of chickpea cooking water, then drain the beans; set aside.

BLEND: Place the tahini paste, minced garlic, and 1/3 cup of lemon juice in a food processor and blend until everything is smooth and airy. Add half the chickpeas, 1 tablespoon of cooking liquid, and half the olive oil and continue to process until smooth. Add the salt, cumin powder, the remaining chickpeas, and olive oil. Process until the paste is smooth. Taste and adjust. If the hummus is still thick, add more lemon juice or another tablespoon of cooking liquid with the food processor running. Stop the machine scrape down the sides and continue to mix and add a tablespoon of cooking liquid at a time until it reaches your desired consistency. I used just 2 tablespoons because I went with a ½ cup of lemon juice. But this part is really up to you!

Spoon the hummus into a bowl, drizzle with additional olive oil, and garnish with za’atar or smoked paprika. Sometimes I like to add caramelized onions to the top!